Gazpacho
This was originally based on the silver palate gazpacho, but it has evolved over the years. i only make this in the summer, because fresh jersey tomatoes make the dish.
Steps
Wash and coarsely chop the tomatoes , saving the juice.
Core , seed and coarsely chop the peppers.
Peel , seed and coarsely chop the cucumbers.
Dice the celery.
Whisk vinegar , oil , tomato juice and v8 together in a small bowl.
Puree the vegetables in small batches , using a blender or food processor.
Add tomato juice mixture , as necessary.
Do not puree completely -- mixture should be chunky and crunchy.
Stir in cayenne and dill and salt and pepper to taste.
Cover and chill for at least 4 hours.
Ingredients
tomatoes, red pepper, yellow pepper, celery, red onions, shallots, cucumbers, red wine vinegar, olive oil, vegetable juice, cayenne pepper, fresh dill, salt & fresh ground pepper